Melt In Your Mouth Muffins

These delectable savories are the creation of Waldy Malouf of Manhattan's Rainbow Room
      (as appeared in Food & Wine November 1996). These melt in you mouth muffins go nicely
      with soup, roasted onion-garlic jam, or just as a bread substiute during your meal. For an
      extra special treat, throw in some crumbled gorgonzola along with the walnuts before
      baking.  For a photo & nutritional info please visit my site at http://www.cafecreosote.com
 
 
 
      4 medium onions, quartered
      1 cup butter, melted and cooled
      3/4 cup sugar
      4 large eggs, lightly beaten
      1 tablespoon salt
      1 tablespoon baking powder
      3 cups flour
      3 cups walnuts, coarsely chopped
 
 
 
      Preheat the oven to 425 degrees F. Sparay 2 -12 cup muffin tins with cooking spray.
      In a food processor, pulse the onions until pureed. Trannsfer two cups of the onion puree
      to a bowl and stir in the butter, sugar, and eggs. Stir in the salt. Stir in the baking powder.
      Stir in the flour, mix until you have a smooth batter. Stir in walnuts. Spoon the batter into
      prepared muffin tins and bake for 20 minutes or until a toothpick inserted in the center
      comes out clean. Let the muffins cool for 10 minutes. Invert from mold and serve. The
      muffins can be frozen for up to one week.
 
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